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Chicken Tagine

Sunny Morocco is famous for many varieties of stew called tagine. Meat or poultry is simmered in a clay cooking vessel with broth, vegetables, olives and spices such as cinnamon, cumin, ginger and turmeric. Our version is cooked in a large skillet, as the traditional clay cooking vessels are hard to find.

2Reduce heat to medium. Sprinkle cilantro, cumin, turmeric, ginger and salt over chicken. Add cinnamon stick; pour broth and tomatoes over chicken. Turn chicken several times to coat evenly. Add plums, olives and lemon, pressing into liquid around chicken. Reduce heat to low. Cover and simmer about 30 minutes or until juice of chicken is clear when thickest part is cut to bone (170°F for breasts; 180°F for thighs and legs).

2Reduce heat to medium. Sprinkle cilantro, cumin, turmeric, ginger and salt over chicken. Add cinnamon stick; pour broth and tomatoes over chicken. Turn chicken several times to coat evenly. Add plums, olives and lemon, pressing into liquid around chicken. Reduce heat to low. Cover and simmer about 30 minutes or until juice of chicken is clear when thickest part is cut to bone (170°F for breasts; 180°F for thighs and legs).

Tips

Expert Tips

Cooking chicken with the skin on adds to the flavor, not the fat. Research has found that the fat doesn't transfer to the meat during cooking. So go ahead and leave the skin on—it helps keep juices in, creates more moist and tender met, and boosts the flavor. Then, once the chicken is cooked, remove the skin and throw it away to save on fat, calories and cholesterol.